Dairy-Free Traditional Italian Pinsa

Discover the irresistible charm of Dairy-Free Traditional Italian Pinsa, a light and airy take on a Roman classic that's perfect for those seeking a lactose-free alternative. This recipe combines a unique blend of rice, wheat, and soy flours to create a highly digestible dough with an irresistibly crisp crust and tender interior. Topped with vibrant cherry tomatoes, fragrant fresh basil, garlic, and creamy dairy-free mozzarella, this pinsa delivers all the bold, authentic flavors of Italy in every bite. With its rustic oval shape and easy homemade preparation, this recipe is not only visually stunning but also healthy and allergy-friendly. Perfect for dinner parties or a casual weeknight meal, this dairy-free pinsa is sure to become a household favorite!

Nutriscore Rating: 65/100

Prep Time:240 mins

Cook Time:15 mins

Total Time:255 mins

Servings: 4

Ingredients

• 150 grams Rice flour
• 200 grams Wheat flour
• 50 grams Soy flour
• 5 grams Active dry yeast
• 350 milliliters Water
• 20 milliliters Olive oil
• 10 grams Salt
• 150 grams Cherry tomatoes
• 10 grams Fresh basil leaves
• 2 cloves Garlic cloves (minced)
• 100 grams Dairy-free mozzarella
• 10 milliliters Extra virgin olive oil (for topping)

Directions

Step 1

In a large mixing bowl, combine the rice flour, wheat flour, and soy flour.

Step 2

Dissolve the active dry yeast in 100 milliliters of lukewarm water and let it sit for 5 minutes until foamy.

Step 3

Add the yeast mixture, remaining water (250 milliliters), olive oil, and salt to the flour mixture. Mix well until a sticky dough forms.

Step 4

Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Step 5

Place the dough into a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 3 hours until it doubles in size.

Step 6

Preheat your oven to 240°C (465°F) and place a baking stone or baking sheet in the oven to heat.

Step 7

Flour your work surface, divide the dough in half, and shape each half into an oval, about 1 centimeter thick, while maintaining a rustic, uneven edge.

Step 8

Carefully place the shaped dough onto parchment paper and let it rest for another 30 minutes.

Step 9

Prepare the topping by slicing the cherry tomatoes in half and tossing them with minced garlic, olive oil, salt, and basil leaves.

Step 10

Spread the tomatoes and garlic mixture over the pinsa bases, leaving a small border around the edge. Add a few small chunks of dairy-free mozzarella on top.

Step 11

Transfer the pinsas carefully onto the preheated baking stone or sheet and bake for 12-15 minutes, or until the crust is golden and crispy.

Step 12

Remove the pinsas from the oven, drizzle with a little extra virgin olive oil, and garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1065.0g)

Amount per serving	% Daily Value*
Calories	1958.6

Total Fat 61.4g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 4502.0mg	0%
Total Carbohydrate 288.1g	0%
Dietary Fiber 11.1g	0%
Total Sugars 7.6g
Protein 58.2g	0%

Vitamin D 0IU	0%
Calcium 218.3mg	0%
Iron 6.0mg	0%
Potassium 1698.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 12.0%

Carbs: 59.5%